Skyr Dessert

Ingredients

• 20 g Coconut Chips
• 30 g hazelnuts
• 30 g Pumpkin seeds
• 30 g sunflower seeds
• 30 g peanuts
• 20 g almond flakes
• 1 vanilla pod
• 500 g Skyr (soy-based)
• 2 tsp Liquid Honey
• 1 pinch cardamom powder
• 100 ml plant‑based cream substitute (for whipping)

Instructions

1. 1.

   Spread coconut chips, hazelnuts, pumpkin and sunflower seeds, peanuts, and almonds on a baking sheet lined with parchment paper and roast in a preheated oven at 160 °C (fan 140 °C; gas: level 1–2) for about 10 minutes until golden brown.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds with a knife. Whisk Skyr with honey, vanilla, and cardamom until smooth. Fold in half‑stiff whipped cream.

3. 3.

   Remove the nuts and seeds from the oven and let them cool for 5 minutes; then roughly chop them. Spoon the vanilla cream into bowls and sprinkle the Skyr dessert with the nut mix before serving.